Recipe: Mexican Meat Mix (freeze ahead)

MEXICAN MEAT MIX (freeze ahead)

5 lb. beef roast or combination of beef and pork (this is what I like)
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 jars (7 oz. each) green chile salsa
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt (or to taste)
1 tsp. ground cumin

Preheat oven to 275 degrees F.

Place roasts in large roasting pan. Do not add salt or water. Cover with a tight lid and roast 8 to 10 hours until well done. (Or cook with 1 cup water in pressure cooker 35 to 40 minutes.)

Drain meat. Cool meat, shred meat and set aside.

Spray a large skillet with cooking spray. Saute onions and green chilies 1 minute. Add salsa, garlic powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in meat. Cook 5 minutes until thickened. Cool.

Put 3 cups mix into 1 quart freezer bags. Freeze.

Makes about 9 cups (I always double this recipe)
From: Lisa in UT